This is SO plain and SO simple that I'm not sure if I should post it. Yet, these are the scones you get in Britain with clotted cream and strawberry jam, or in South African coffee shops and tea gardens with whipped cream and apricot jam.
Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
07Press out rounds about 2 1/2 inches across.
08Gather excess dough and repeat process.
09Beat extra egg well.
10Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
11Bake for about 13 minutes until well risen and golden.
12To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
13To eat, break open while hot or warm, and eat with cream and different jams.